Forgot to mention - the Mexican pickled vegetables I made the other day - I gave a jar to the guys at the bowling alley. When I mentioned it on Monday, they had put them in the fridge and forgotten to take them home. I hope they remembered on Monday evening. I've really been enjoying these pickles, by the way.
Here's a somewhat different way to cook your eggs. My problem - I don't know if I can buy harissa or whether I will have to make my own or use a substitute. The title attracted my attention and then the picture looks so delicious.
Eggs in Purgatory
We're not entirely certain about the history of this classic recipe's name, but perhaps it has something to do with the spicy kick of the sauce. Our version is a shakshuka-like dish in which fiery harissa paste and heady spices slowly infuse a rich tomato sauce where eggs gently poach. Look for jars of harissa with the Middle Eastern foods in your supermarket; you can substitute a half to full teaspoon of crushed red pepper in a pinch. The cook time for the eggs depends on the specific heat of your slow cooker. We offer a range of 15 to 20 minutes, so start checking at 15 minutes (or a couple
1 Tbs olive oil
1 cup chopped yellow onion (from 1 medium onion)
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/8 tsp ground cinnamon
4 garlic cloves, minced
1 (28-oz.) can unsalted crushed tomatoes
2 Tbs harissa
3/4 tsp kosher salt, divided
8 large eggs
1 (5-oz.) pkg. baby spinach
1/4 cup chopped fresh cilantro
1. Heat a large skillet over medium. Add oil to pan; swirl to coat. Add onion, and cook, stirring occasionally, until translucent, about 4 minutes. Add cumin, coriander, paprika, cinnamon, and garlic; cook, stirring occasionally, until garlic is soft and spices are fragrant, about 1 minute. Transfer to a 5- to 6-quart slow cooker.
2. Stir in crushed tomatoes, harissa, and 1/2 teaspoon salt. Cover and cook on HIGH 20 minutes; reduce heat to LOW, and cook until sauce is fragrant, 7 1/2 to 8 hours (or cook on HIGH for 3 to 4 hours).
3. One at a time, crack eggs into a ramekin, and slip into tomato sauce. (Do not stir.) Cover and cook on HIGH until whites are set and yolks are runny, about 15 to 20 minutes. Sprinkle eggs with remaining 1/4 teaspoon salt. Divide spinach evenly among 4 plates; top with sauce and eggs. Sprinkle with cilantro.
Author: Julia Levy
Source: Cooking Light
Have a great day